Etna Rosato Astragalus, Monteleone

Etna Rosato Astragalus, MonteleoneWild strawberries lead the way, bright and fragrant, with a subtle edge of iodine and dried Mediterranean herbs that immediately place you by the sea. On the palate, its generous yet poisedsilky in texture with a creamy core, framed by fine, elegant tannins and a lift of fresh acidity. Theres real energy here. The finish lingers long and savoury, with a distinctive saline note that speaks clearly of Etnas eastern, maritime slopes. From a single high

Wild strawberries lead the way, bright and fragrant, with a subtle edge of iodine and dried Mediterranean herbs that immediately place you by the sea. On the palate, it’s generous yet poised—silky in texture with a creamy core, framed by fine, elegant tannins and a lift of fresh acidity. There’s real energy here. The finish lingers long and savoury, with a distinctive saline note that speaks clearly of Etna’s eastern, maritime slopes.

From a single high-altitude site (800m) in Milo on Etna’s eastern flank, where sea breezes meet volcanic soils. The 50-year-old Nerello Mascalese vines are trained in traditional alberello and harvested early, while cool. A short maceration keeps things precise and lifted before fermentation in a mix of stainless steel and French oak. Ageing on fine lees for a year (with regular bâtonnage) adds texture and depth, followed by further time in bottle to knit it all together.